In an 8" cast-iron skillet over medium heat, heat oil. Add onions and cook until translucent, 5 minutes, then add zucchini and corn and cook until slightly softened, 3 minutes more. Stir in garlic and cook until fragrant, 1 minute, and season with salt and pepper.

Sprinkle flour over vegetables, 1 tablespoon at a time, stirring constantly until mixture is cooked through, 2 to 3 minutes. Stir in broth and heavy cream and bring to a simmer.

To skillet, add potatoes and tomatoes and cook until tender, 5 minutes. Season again with salt and pepper. Turn off heat and add chicken.

Gently place dough over skillet, leaving some overhang. Brush all over with egg wash and pierce 4 times.

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